Spanische Windtorte

Ingredients

• 8 large egg whites (240g) 8 large egg whites (240g)
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large egg yolks 4 large egg yolks
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• ¼ cup (30g) all-purpose flour ¼ cup (30g) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 39g, 34g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 120°C (250°F) and line two baking sheets with parchment paper.
2. 2.
   In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
3. 3.
   Gradually add the sugar, lemon juice, and vanilla extract while continuing to beat until stiff peaks form.
4. 4.
   Divide the meringue mixture into six equal portions and shape them into round discs on the prepared baking sheets.
5. 5.
   Bake the meringue discs for 2 hours or until they are crisp and dry. Allow them to cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it begins to simmer.
7. 7.
   In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined.
8. 8.
   Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard consistency.
10. 10.
    Remove the custard from the heat and stir in the vanilla extract. Allow it to cool completely.
11. 11.
    In a separate mixing bowl, whip the heavy cream until stiff peaks form.
12. 12.
    Gently fold the cooled custard into the whipped cream until well combined.
13. 13.
    Place one meringue disc on a serving plate and spread a layer of the custard cream mixture on top.
14. 14.
    Repeat this process with the remaining meringue discs and cream mixture, stacking them on top of each other.
15. 15.
    Garnish the top of the cake with fresh berries.
16. 16.
    Refrigerate the Spanische Windtorte for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Egg whites — Ensure that there are no traces of egg yolk in the whites, as this can prevent proper meringue formation.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator before whipping the cream to achieve the best results.
• Fresh berries — Rinse the berries gently and pat them dry before using them as a garnish to maintain their freshness and appearance.

Tips & Tricks

• Make sure the mixing bowl and beaters are completely clean and free of any grease before beating the egg whites to ensure proper meringue formation.
• Allow the meringue discs to cool completely before assembling the cake to prevent the cream from melting.
• For an extra touch of elegance, dust the top of the cake with powdered sugar just before serving.
• Experiment with different combinations of fresh fruits for the garnish to add variety and visual appeal.
• Serve the Spanische Windtorte chilled for the best taste and texture.

Serving advice

Slice the Spanische Windtorte with a sharp knife, ensuring that each slice contains a portion of the meringue layers and the creamy filling. Serve on individual dessert plates for an elegant presentation.

Presentation advice

To enhance the visual appeal of the Spanische Windtorte, place a few fresh mint leaves around the base of the cake on the serving plate. This will add a pop of color and a touch of freshness.